Instructions
Cut sheets of parchment paper large enough to center individual serving dishes (ceramic, scallop shells, shallow ramekins, etc.) with enough to pull the corners up and tie above the seafood mixture. Place one dish in center of each sheet. Cook the pasta al dente using the package directions. Drain and place in the serving dishes. Sauté the shallots, garlic and parsley with the red pepper flakes, salt and black pepper in olive oil in a large sauté pan for 2 minutes. Add the tomato and sauté for 4 minutes or until tomato is tender. Add the clam juice, wine and basil and bring to a simmer. Place the seafood on the pasta and spoon in equal amounts of the liquid making sure not to overflow the dish. Arrange lemon slices around inner edge. Gather the parchment at the top and tie with kitchen twine. Bake in a preheated 450 degree oven for 12-15 minutes. Remove the bundles to individual plates. Untie and open, sprinkle with grated cheese and serve immediately.